Articles Tagged with ''upcycling''

The study highlights Bio Gut Fiber’s exceptional performance in improving digestive wellness with superior digestive comfort, redefining expectations for dietary fiber. 

The “Big Food Redesign Challenge” invited entrants to redesign existing items—or create entirely new ones—using circular economy principles that help to regenerate nature by incorporating principles such as diversified crops, upcycled ingredients, and lower-impact and regenerative methods of farming.

This innovative bar transforms overlooked plant parts—like watermelon rinds and seed free apple cores—into a nutritional goldmine, delivering 13g of fiber from 12 whole plants in every bite.

Prepared Foods talks with Atomo Coffee Founder & CEO Andy Kleitsch about Atomo’s upcycled beanless coffee.

GNT Ventures has already executed some investments, including the recently announced partnership with Plume Biotechnology to create new plant-based EXBERRY color solutions using unique fermentation technologies. The firm is now aiming to significantly step up its investment activity and is actively seeking out new collaborations with further start-ups worldwide.

Prepared Foods discussses upcycling's progress—and prospects for 2025 with Amanda Oenbring, chief executive officer at the Upcycled Food Association; and Kathryn Britton director of innovation for UFA’s certifying partner, Where Food Comes From, Inc.

Prepared Foods editors looked for cocoa ingredient alternatives during this year’s Institute of Food Technologists (IFT) annual expo. Interestingly, one solution came from a seemingly unlikely source on the show floor: POM Wonderful Specialty Ingredients. Following is a conversation with POM Wonderful’s Jason Horvath, sales manager for Specialty Ingredients. 

Prior to sharing our outlook for 2025, we wanted to review the predictions we made for 2024 to determine what we got right and what might not have fully taken shape. Here, we've collected capsule information for each section of our 2024 Predictions, in areas such as sustainability, foodservice and global flavors.

Amano Enzyme experts are also presenting as part of the official IFT FIRST 2024 education program. Monica Henry, Scientist at Amano Enzyme, is presenting the session, “Improvement of Physical Properties in High Protein Plant-Based Cheese with Enzymatic Treatment,” on Tuesday, July 16, at 12:00 p.m. CDT.

Consumers tell us that they care a lot about the health of the planet and say that it’s today’s most important global issue. They also describe themselves as being at least moderately engaged in various environmental actions.